Call them what you like – Lemon-Almond cookies or Lemon-Almond Tiles – these look refreshing… especially when accompanied by two drinks.
This is from the 2-in-1 International Recipe Card Collection, and is After-Dinner Drinks, Card 8.
Cassis Mist
1/2 jigger creme de cassis
1 jigger pineapple juice
1/2 jigger brandy
1/2 cup shaved ice
Place in blender and blend 10 seconds. Pour into saucer champagne glass. Garnish with orange slice.
Cherry Blossom
1 jigger cherry brandy
2/3 jigger brandy
4 dashes curacao
4 dashes grenadine
4 dashes lemon juice
Shake well with ice and strain into cocktail glass.
Lemon-Almond Tiles
Ingredients
- 1 cup almonds finely chopped
- 4 tablespoons sweet butter
- 1/2 cup superfine sugar
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
- 2 large egg whites
- 4 tablespoons all-purpose flour
- 1 teaspoon almond extract
- 1 teaspoon lemon rind grated
Instructions
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Preheat oven to 425. Grease 2 baking sheets and set aside.
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Divide chopped almonds in half; pulverize 1 half in blender or mouli grater.
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Blend butter with fork and stir in sugar; stir with fork until light and fluffy. Blend in salt, heavy cream, and pulverized almonds. Fold in egg whites; add flour, almond extract, and grated lemon rind.
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Drop batter onto cookie sheet in 1/2 tablespoonfuls and spread with back of spoon to form 3-3 1/2-inch disks. Bake 5-6 minutes or until edges of cookies are lightly browned.
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Remove from oven. Immediately remove cookies from baking sheet with small spatula and drap over rolling pin to form tiles. Cookies will harden quickly (5-10 seconds) and can then be removed.
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Store cookies at room temperature up to 24 hours. To hold longer, store in sealed plastic bags and freeze; serve directly from freezer (thawing not necessary.)
Recipe Notes
Makes about 3 1/2 dozen cookies.
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